Beef Noodle Bowl

Beef Noodle Bowl


We start with beef strips and mix them up with broccoli and carrots. Then we drench all that with a tangy, teriyaki-ginger sauce and toss it with cooked pasta. This easy, Asian-inspired dish is sure to please. It will be packaged in a plastic bag. – Gluten Free with substitutions.

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Cooking Instructions:

Thaw in the refrigerator for 2 to 3 days or until completely thawed. Cook the pasta as directed, adding the contents of the veggie package to the water during the last 2 minutes of the pasta cooking time. Drain. Meanwhile, in a large skillet, cook and stir the beef strips in 1 tablespoon cooking oil over medium heat for 5 to 7 minutes or until the beef is browned. Add the contents of the sauce package. Cook and stir for 2-5 minutes until the sauce thickens. Stir in the cooked pasta and vegetables. Serve with peanuts.

Pasta – Bring a saucepan of 3 cups of water (6 cups for 2 bags) and 1/4 teaspoon salt to boil. Reduce heat, add pasta and cook for 10-12 minutes. Drain and serve.

Serving Suggestions:

Serve with your favorite deli egg rolls.

Beef Noodle Bowl nutrition label

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Large, Small


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